Hey everyone!
Thinking about making a 5lb. Batch of the following cheese and parsley Italian sausage recipe:
Cheese and Parsley Italian Sausage Recipe
5 lb Ground Pork
2 tsp Sea Salt
1 tsp Ground Black Pepper
6 tbsp Fresh Chopped Parsley
1 cup Fresh Grated Parmesan Cheese
8 tbsp Dry White Wine
All the local butchers and Italian markets make these sausages and they remind me of my childhood as my parents were huge fans of them but we only had them on special occasions. My mix is going to be on the lean side for health reasons. Using half butt and half loin so it's going to come in between 11-13 percent fat roughly.
So here are my questions for all the sausage experts:
1) How much NFDM would you use? I am debating between a half and a whole cup.
1). I have both Parmesan and extra sharp provolone available. I have had these sausages with both and they are great. Which should I use? Anyone have any preference or experiences with that? I'm leaning towards the Parmesan because this is an experiment and it's the less expensive of the two.
3) Does the salt content look ok? Parmesan or provolone are salty so I want to make sure it's not over salted.
Thanks everyone in advance for the help! I'll be sure to share my results good or bad!
-Chris
Thinking about making a 5lb. Batch of the following cheese and parsley Italian sausage recipe:
Cheese and Parsley Italian Sausage Recipe
5 lb Ground Pork
2 tsp Sea Salt
1 tsp Ground Black Pepper
6 tbsp Fresh Chopped Parsley
1 cup Fresh Grated Parmesan Cheese
8 tbsp Dry White Wine
All the local butchers and Italian markets make these sausages and they remind me of my childhood as my parents were huge fans of them but we only had them on special occasions. My mix is going to be on the lean side for health reasons. Using half butt and half loin so it's going to come in between 11-13 percent fat roughly.
So here are my questions for all the sausage experts:
1) How much NFDM would you use? I am debating between a half and a whole cup.
1). I have both Parmesan and extra sharp provolone available. I have had these sausages with both and they are great. Which should I use? Anyone have any preference or experiences with that? I'm leaning towards the Parmesan because this is an experiment and it's the less expensive of the two.
3) Does the salt content look ok? Parmesan or provolone are salty so I want to make sure it's not over salted.
Thanks everyone in advance for the help! I'll be sure to share my results good or bad!
-Chris